Mediterranean lemon fish
(at time of publication)
- 2 ½ cups farfalle (bowtie) pasta
- cooking spray oil
- 4 x 150g firm fish fillets such as hoki
- 1 lemon, juice and zest
- 1 tablespoon baby capers
- 12 pitted kalamata olives, halved
- 1 tablespoon finely chopped fresh parsley
- 250g green beans, cooked
1 Cook pasta following packet directions. Drain, reserving a little of the cooking water to moisten pasta, if necessary.
2 Meanwhile, spray a large frying pan with oil. Cook fish over a high heat for 2-3 minutes on each side until almost cooked through.
3 Pour over lemon juice. Simmer for a few minutes to reduce slightly. Add zest, capers and olives and heat through. Serve fish topped with lemon mixture and parsley, with pasta and green beans.
Make it gluten free: Use gluten-free pasta.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 1g
Dietary fibre 3g
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